Harvest
Manual harvesting took place between October and early November 2025, during the initial stages of ripening, in order to maximize both aromatic and phenolic content.
Milling
We employ a continuous cold extraction process at our mill, using equipment to reduce oxidative impact. Olives are processed within a few hours of harvesting and the oil is immediately filtered.
Storage
Storage occurs naturally under inert gas (Argon) within stainless steel silos, maintained in a temperature-controlled environment of 18°C.
|
Polifenols |
616 mg/kg |
|
Average values for 100 ml |
|
|
Energy |
3404 kJ/828 kcal |
|
Fats |
92 g |
|
Saturates |
15 g |
|
Carbohydrates |
0 g |
|
Sugars |
0 g |
|
Proteins |
0 g |
|
Salt |
0 g |
